These fried clams with a crunchy golden coating are a true delicacy that will leave you wanting more. The combination of yellow cornmeal and cake flour creates a mouthwatering texture that melts in your mouth. Serve them with tartar sauce or seafood cocktail sauce for an extra burst of flavor.

Imagine a platter of plump, tender clams, delicately dredged in seasoned flour or cornmeal, then fried to perfection. With each mouthwatering morsel, you are treated to a delightful contrast—a satisfying crunch that gives way to the briny, oceanic flavors locked within. It’s a symphony of textures and tastes that ignites the senses and captivates the palate.

Fried Clams are a beloved coastal delicacy, with their roots firmly planted in New England cuisine. As you savor this culinary masterpiece, you are transported to picturesque seaside towns, where salty breezes mingle with the aroma of freshly fried seafood. The dish embodies the coastal lifestyle, evoking memories of sunny beach days and the thrill of discovering culinary treasures hidden beneath their crispy exterior.

While the clams themselves are the stars of the show, the accompaniments add an extra layer of flavor and enjoyment. Squeeze a wedge of lemon over the fried clams for a burst of citrusy brightness, or dip them into tartar sauce, cocktail sauce, or aioli to enhance their savory profile. Pair them with a side of crispy French fries, tangy coleslaw, or a buttery roll to complete the feast.

Fried Clams are a versatile delight, perfect for casual beachside picnics, seafood festivals, or as a standout appetizer at any gathering. They are a true testament to the treasures of the ocean and the craftsmanship of coastal culinary traditions. So, let the irresistible allure of Fried Clams transport you to the coastal wonders, where the taste of the sea takes center stage, leaving you yearning for the next seaside adventure.

PREP/TOTAL TIME: 30 MIN.

MAKES: 1 DOZEN

INGREDIENTS

• 1½ cups yellow cornmeal, divided
• ½ cup cake flour, divided
• ⅔ cup water
• 12 fresh cherrystone clams, shucked
• Oil for deep-fat frying
• ½ teaspoon salt
• Tartar sauce or seafood cocktail sauce (optional)

INSTRUCTIONS

1. In a shallow bowl, combine ¾ cup of cornmeal and ¼ cup of flour. Add water to the mixture, forming a smooth batter.
2. In another bowl, combine the remaining cornmeal and flour.
3. Dip each shucked clam into the batter, ensuring it is evenly coated. Shake off any excess batter.
4. Roll the battered clams in the cornmeal mixture, coating them thoroughly.
5. In an electric skillet or deep-fat fryer, heat oil to 375°F (190°C).
6. Carefully place a few clams at a time into the hot oil. Fry them for 4-5 minutes or until they turn a golden brown color.
7. Use a slotted spoon to remove the fried clams from the oil and transfer them to a paper towel-lined plate to drain any excess oil.
8. Sprinkle the fried clams with salt while they are still hot.
9. Serve the fried clams immediately as an appetizer or part of a seafood meal.
10. If desired, accompany the dish with tartar sauce or seafood cocktail sauce for dipping.

SERVING SUGGESTION:

• Enjoy these fried clams as an appetizer or as part of a seafood feast. They pair well with crispy French fries and a side of coleslaw.
• This recipe yields approximately 1 dozen fried clams. Adjust the quantities accordingly based on your serving needs.